|Neapolitan Pizza Dough|
|2||cups ‘00’ pizza flour or bread flour|
|⅛||teaspoon instant yeast|
|¾||cup warm water|
|¼||cup crushed canned tomatoes such as San Marzano, seasoned with salt, divided|
|1||cup shredded mozzarella cheese, divided|
|½||cup sliced zucchini, divided|
|½||cup sliced cremini mushrooms, divided|
|½||cup sliced red onion, divided|
|½||cup sliced yellow bell pepper|
|½||cup ricotta cheese, divided|
|1||(5-ounce) package HORMEL® Pepperoni Cup N’ Crisp|
|Crushed red pepper flakes, to taste|
For the Neapolitan Pizza Dough
In medium bowl, combine dry ingredients. Add water and stir to combine into rough dough. Cover bowl. Allow to rise at room temperature 12 hours.
Divide dough in half. Transfer each piece to floured surface. Stretch and fold each piece, using flour to prevent sticking, to create 2 dough balls.
Transfer each ball to floured bowl. Cover each bowl and allow to rise 45 minutes.
For the Pizza
Preheat pizza oven according to manufacturer’s instructions. Let pizza stone heat to 800°F, about 20 minutes.
On lightly floured surface, roll out 1 pizza dough ball into a 10 to 12-inch round. Transfer dough to floured metal pizza peel. Spread 2 tablespoons crushed tomatoes evenly on the dough, leaving a 1/2-inch border uncovered. Top with half each of the mozzarella, zucchini, mushrooms, onion and bell pepper. Dot with half of the ricotta cheese and top with half of the pepperoni.
Using pizza peel, transfer pizza to the preheated pizza stone. Bake 1 to 3 minutes, rotating pizza with metal peel for even cooking, or until crust is charred and crisp and cheese is bubbly.
Using pizza peel, transfer pizza to a cutting board. Season with crushed red peppers. Cut into slices and serve immediately. Repeat with the remaining ingredients. Makes 2 pizzas.